More exciting mince recipes

lucylema

OrkneyStar wrote: »

Lasagne, Chilli, Spag bol, mince n tatties, mince and onion pie, mince keema (curry), mince pasties, meatballs, mince in a roll/bap, mediterranean mince bake, shepherds pie are a few of my suggestions!
hth

Mmmm please tell me more about the mediterranean mince bake

nesssie1702

Mince in a roll - I'd never seen or heard of this until we were in Orkney (think it was Stromness) on honeymoon! DH had one for his lunch and raved about it

OrkneyStar

lucylema wrote: »

Mmmm please tell me more about the mediterranean mince bake

Here it is . The name is pie/bake interchangeable! It is one of my own so a bit ad lib but I did it when I had a mince dilemma too lol!
hth

nesssie1702 wrote: »

Mince in a roll - I'd never seen or heard of this until we were in Orkney (think it was Stromness) on honeymoon! DH had one for his lunch and raved about it

Yes mince rolls are common here, as a child growing up in Lanarkshire we had mince n doop- basically buttered bread to dip in the mince! It was a great way of using up leftovers and the 'doop' name made it fun for bairns! (Oh I want some now lol). Hope you got better weather on honeymoon than we have now!

webwalker

My favourite mince recipe is boil mince drain off liquid, add 1 pint of gravy carrots, peas, onion and a few tomatoes simmer for 10 minutes then put in covered casserole dish in oven until bubbling again, top with suet dumplings and cook for 30 mins at 180c or until dumplings are brown.

Patchwork_Quilt

One of the things that stretches things like shepherd's pie is to bake it in ramekins. Somehow, it feels as if you're getting a bigger portion, but you probably made one portion less. Also, it feels like more of a treat.

How about adding a bit of red wine/squeeze of tomato puree to the mince mix to make it taste a bit different?

Penelope_Penguin

Hi there :beer: We have an existing thread on mince recipes, so I'll merge this one with it to keep ideas together

Penny. x

suewiththeblues

:j

smokey112 wrote: »

We make a dish we call Marsetti (sp)

mince
onion
mushroom
oxo or bovril cube
tin condensed tom soup
tin condensed chicken soup
cheese
pasta

Brown mince and onion - drain any fat
Add some water and oxo cube, add mushrooms
cook for 30 -40 mins till water is absorbed
put on pasta to cook
add tins of soup - stir
add cheese
add cooked pasta - stir and serve

Ang
x

i lost my recipe book a year or so ago with this recipe in it so thanks i have missed it so much!:T

Bunny200

lucylema wrote: »

Good idea. When we got back from shopping we just threw it in the freezer without thinking of portioning it before. If I cook it then re-freese it, it should be ok? Thanks for the suggestion

Yep I usually do that, not that organised that I can cook it on the day I bought it!! As long as its cooked then it can be frozen ok.

competitionscafe

This Moroccan meatballs recipe is one of my favourites - always get compliments when I serve it to others. The first couple of times I made it with the eggs but now I leave them out as I prefer it like that and I serve it with flatbreads or couscous.

It says beef or lamb mince but I think I prefer beef although a lamb version with some crumbled feta added to the mix is nice too:
http://www.bbc.co.uk/food/recipes/database/keftamkaouaraspicyeg_86797.shtml

Smiley_Mum

Had this tonight for tea and it was delicious. The kids loved them too.

Small packet of mince. (250g)
Half a green pepper
1 medium onion
Large pinch of garlic powder
Large pinch of onion salt
Large pinch of english mustard powder
Good splash of Worcestershire sauce
3 tablespoons of tomato sauce
Salt and ground pepper
You can add in some sugar if you want but I found it tasted fine without it.

There was enough to serve one adult and two children

Brown the mince in the pan and then add the chopped onion and the green pepper. Fry together until no fat on the mince remains.

Take off the heat, add in all the pinches, splashes and tablespoons. (I added in some tomato ketchup with a twist of sweet onion too), just rinsed out the bottle as there was just a little left in the bottle so just added some water, gave it a shake and added to the pan). Mix it all together well, if it looks a bit dry, add in a bit of water and some salt and pepper. Stir together, cover and leave to simmer for half an hour, stir in a little flour and water to thicken and it's done. It's really tasty. Had it on toasted white baps and the kids were looking for more, (so was I!!!). It was delicious and the kids now say they prefer it over my chilli which they would eat, morning, noon and night).